Description
A rich, deeply flavored chicken stock made effortlessly in the slow cooker. This nourishing base is perfect for soups, risottos, and sauces, with a depth of flavor only homemade stock can deliver.
Ingredients
1 cooked chicken carcass (with some meat still on the bones)
2 carrots, roughly chopped
2 celery sticks, roughly chopped
1 onion, peeled and quartered
3 garlic cloves, crushed
2 bay leaves
6 peppercorns
1 teaspoon salt
10 cups cold water
Instructions
Place the chicken carcass into the slow cooker.
Add the chopped carrots, celery, onion, and crushed garlic.
Toss in the bay leaves, peppercorns, and salt.
Pour in the cold water, ensuring the ingredients are fully submerged.
Cover and cook on low for 8-10 hours.
After cooking, allow the stock to cool slightly.
Strain the stock through a fine mesh sieve into a large bowl or pot.
Discard the solids.
Let the strained stock cool to room temperature, then refrigerate.
Once chilled, remove the fat that solidifies on the surface, if desired.
Use immediately or freeze for later use.
- Prep Time: 10 minutes
- Cook Time: 10 hours
- Category: Main Course
